Jean A. Nihoul

Jean A. Nihoul

Curatorial Associate, Museum of Food and Drink

Smoked Tea Braised Short Rib- Truffled Sweet Soy Glaze, Charred String Bean, Lime

Jean working a summer BBQ feast!

Moqueca- Clams, Mussels, Aji Amarillo, Coconut, Almonds, Rice, Micro-Cilantro

Images & Dishes (left to right): Deviled Eggs- Pork Jowl Toasts, Harissa Aioli, Charred Scallion; Tête de Cochon Sandwich- Pork, Sriracha Aioli, Pickled Carrots, Cilantro, Charred Pullman; Beet Tartare- Red Beet, Arugula Coulis, Shaved Walnut, Whipped Goat Cheese, Fried Beet Tops, Golden Beet Vinaigrette, Beet Powder; Corn Chowder- Corn, Potato, Maitake, Smoked Sungold and Cherry Tomato Jams, Pickled Corn Relish, Chili, Garden Herbs; Pan Seared Striped Bass- Sweet Soy Glaze, Jicama Slaw, Truffled Watercress and Red Beet Emulsions.

All images of dishes featured on this website were cooked by Jean unless otherwise noted

Last updated: November, 2017

Jean Nihoul, Jean A. Nihoul, Jean A Nihoul, UConn, University of Connecticut, Art History, Kant, Hume, Richard Hamilton, elBulli, Ferran Adria, Documenta 12, Dan Barber, Wheat